Santa Fe Salad

1 tb Vegetable oil

2 md Green peppers; julienned

2 md Onions; sliced

16 oz Salsa

30 oz Canned kidney beans

-- drained 22 oz Canned Mexican-style corn

-- drained 3 c Cooked rice

6 c Shredded lettuce

10 1/2 oz Tortilla chips

1 1/2 c Shredded Cheddar cheese

-- (1-1/2 cups = (6 oz.)

--GARNISH

-- Sour cream Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias